Red Plum Eton Mess

• In a medium bowl, stir together plums, sugar, and lemon juice until combined. Let stand at room temperature, stirring occasionally, until plums are soft and mixture is saucy, 1 to 1½ hours.

Using an Ankarsrum Mixer:

• Assemble Ankarsrum mixer with beater bowl and balloon whisks. Add cold cream. Beat at medium-high speed (6 o’clock) until medium peaks form, 2 to 4 minutes.
• In a 6-ounce single-serving cup, spoon ¼ cup (about 36 grams) whipped cream. Top with about 2 tablespoons (about 20 grams) macerated plums and 1 to 2 whole or crushed Meringue Kisses. Repeat layers one more time. Repeat assembly in 3 to 5 more serving glasses with remaining whipped cream, remaining macerated plums, and Meringue Kisses. Serve immediately. Best served same day.

Using a Conventional Mixer:

• In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium speed until medium peaks form, 2 to 3 minutes.
• In a 6-ounce single-serving cup, spoon ¼ cup (about 36 grams) whipped cream. Top with about 2 tablespoons (about 20 grams) macerated plums and 1 to 2 whole or crushed Meringue Kisses. Repeat layers one more time. Repeat assembly in 3 to 5 more serving glasses with remaining whipped cream, remaining macerated plums, and Meringue Kisses. Serve immediately. Best served same day.

Using an Ankarsrum Mixer:

• Assemble Ankarsrum mixer with beater bowl and balloon whisks. Add egg whites, cream of tartar, and salt. Beat at medium-low speed (3 o’clock) until foamy, 2 to 3 minutes. Add sugar in a slow, steady stream, beating until combined (3 to 5 minutes total). Increase mixer speed to medium-high (6 o’clock), and beat until thick and shiny, 8 to 10 minutes. Rub meringue between 2 fingers to make sure it is smooth and no sugar granules can be felt. Add vanilla, and beat at medium-high speed (6 o’clock) until combined, about 30 seconds.
• Preheat oven to 225°F (105°C). Line 2 baking sheets with parchment paper.
• Transfer meringue to a large pastry bag fitted with a ½-inch French star piping tip (Ateco #867). With tip perpendicular to parchment paper, pipe 1¼-inch-wide, 1-inch-high kisses at least ½ inch apart on prepared pans. (Feel free to make smaller kisses, if desired.)
• Bake until meringues are dry to the touch and easily peel away from parchment, 45 minutes to 1 hour. Turn oven off, and leave kisses in oven with door closed for 1 hour. Remove from oven, and let cool completely on pans. Store in an airtight container for up to 2 days.

Using a Conventional Mixer:

• In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at medium-low speed until soft peaks form, 5 to 6 minutes. With mixer on low speed, add sugar in a slow, steady stream, beating until combined. (This should take about 3 minutes.) Increase mixer speed to medium, and beat until thick and shiny, 10 to 12 minutes, stopping to scrape sides of bowl halfway through mixing. Rub meringue between 2 fingers to make sure it is smooth and no sugar granules can be felt. Add vanilla, and beat at medium-high speed until combined, about 30 seconds.
• Preheat oven to 225°F (107°C). Line 2 baking sheets with parchment paper.
• Transfer meringue to a large pastry bag fitted with a Wilton 1A round piping tip. Holding tip perpendicular to parchment paper, pipe 1¼-inch-wide, 1-inch-high meringue kisses at least ½ inch apart on prepared pans.
• Bake until dry to the touch, 45 minutes to 1 hour. Turn oven off, and leave meringue kisses in oven with door closed for 1 hour. Remove from oven (meringues will peel off parchment without sticking), and let cool completely on pans. Best served same day.